home-cooking – T.W.O.

Galette’s are a quick and easy alternative to making a pie or tart. It doesn’t require a special pan or master technic. Check out how to make this pear & almond galette.

Ingredients

*Flaky Crust:

-2 cups flour
-¾ cup shortening (T.W.O. uses butter flavor)
– 2-3 Tablespoons sugar
– 5-6 Tablespoons cold water
-1 egg white
*Please note this recipe usually makes two pie crusts, so adjust accordingly based on the size you want your galette

Filling:

– 7 ounces almond paste
– 5 Comice Pears, peeled & sliced
– ¼ cup granulated sugar
– 2 Tablespoons cinnamon
– 2 Tablespoons nutmeg
– 2 Tablespoons cornstarch

Preheat oven to 425ᴼF. In a bowl mix the flour, shortening, sugar and cold water. T.W.O. uses a pastry blender to mix the dough together until you form it into a ball. Set aside.

In a bowl, carefully mix the sliced pears, sugar, cinnamon, nutmeg and cornstarch. Be careful not to break the pears while mixing.

To roll out the dough, make sure your surface is floured so that the dough doesn’t stick to your countertop or mat. Using your rolling pin, roll the dough out evenly in a circular shape. With the assistance of a spatula, move the rolled out dough into the oiled or “PAM’ed” baking pan or cookie sheet. Next, add the almond paste to the center of the dough. You want to make sure the clumps of paste are distributed evenly, leaving a 1 inch border around the edge of the circle. Next add the pear mixture on top of the almond paste.

Using a knife, cut ½ thick strips along the edge of the dough. Next, take each strip and fold over to make a crust. Each strip should be crisscross. Brush the crust with the egg white and sprinkle sugar on top.

Bake the galette for about 35 minutes or until the fruit mixture is bubbling. Check the crust at 15 minutes and if the pie crust is getting brown, cover with foil. Remove the galette and let it sit for 15 minutes before serving. If you don’t plan to eat the galette right away, T.W.O. suggests warming it up prior to eating. Add a scoop of ice cream and you have yourself a gourmet dessert!!!

Happy Baking!!

Burrata. Basil. Marinara Sauce. Balsamic.

Happy Friday Night Pizza Night!!

T.W.O. decided to cook a lighter pizza for this Friday Night Pizza Night. Burrata looks a lot like fresh buffalo mozzarella, but it much softer and has a cream-like filling. And it makes for a great cheese to use for a pizza! This Burrata Margarita pizza is easy to whip up for yourself, date or family night. Has T.W.O. convince you to make this pizza yet?

Ingredients
1 – Roll of pizza dough
-12 ounces Marinara Sauce*
-8 ounces Burrata**
-1 Small package fresh, basil leaves
-2 Cloves garlic, chopped
Balsamic Vinegar
Salt

*T.W.O. uses SF Capellino Low-Fat Tomato and Garlic Sauce from Molinaris Deli…don’t let the “low-fat” scare you- the texture and flavor is still there!
**T.W.O. suggests using Di Stefano – Burrata Alla Panna

Roll out your pizza dough on a floured/ cornmeal surface. Once evenly rolled out, place dough on a pizza stone. Spread the marinara sauce on the dough making sure you get the edges.

Next, cut the burrata into pieces and distribute evenly on the pizza dough. (See below) It’s okay that the marinara is showing; the cheese will melt. Next, place your basil leaves and chopped garlic on the pizza. Last step- drizzle balsamic vinegar over the pizza and add salt to taste.

Let the pizza rise for about 15 minutes while the BBQ is heating up. Note –you don’t want to put the stone on a cold BBQ. The temperature should reach a medium-high heat before placing the pizza on. Watch the pizza closely; you don’t want your crust to burn! It should take about 15-20 minutes, depending on your grill.